This homemade dairy-free banana pudding skips the store-bought mixes but takes only 15 minutes to whip up on the stovetop. Coconut milk and cornstarch thicken the pudding into an ultra-creamy, rich mouthful – gluten-free wafers are optional!
As a lifelong New Yorker, I have always thought that Magnolia Bakery was overrated. It is a phenomenon thanks to Sex & the City, when there are many better places to buy a cupcake. The one item, however, that is worth the pilgrimage and the lines is their banana pudding. It is a perfect dessert.
When I first changed my diet a decade ago, it was one of the non gluten-free desserts that I missed with a burning passion. So when I began researching making their banana pudding at home gluten-free, I was shocked to learn that their recipe just uses a pre-made vanilla pudding packet. Seriously?
Personally, I don’t really think people on the internet need a recipe for following the instructions on the back of a box and layering in wafers and banana slices, so I went ahead and did you one better with this gluten-free dairy-free banana pudding that’s made from scratch, but with not too much extra effort.
Dairy-Free Banana Pudding Step by Step
This dairy-free banana pudding doesn’t use any gelatin. Instead, I create an easy stovetop custard using a double boiler. In a heatproof bowl, you whisk together the coconut milk (full fat for creamiest results), eggs, cornstarch and maple syrup.
Then the trick is finding the right pot for the right bowl. You want to fill the pot with just an inch or two of water. The bowl should create a tight seal on the top of the pot, but not sink too far into it that it’s touching the water. Instead, you want the steam to gently heat the egg mixture while you whisk.
The dairy-free custard takes about 10 to 15 minutes to thicken using this method. It won’t be as giggly as what you get out of the pudding packet but note that it will continue to thicken after you put it in the fridge.
A second dairy-free trick that I use for my dairy-free chocolate mousse, is to add a few tablespoons of melted coconut oil to the mixture. Coconut oil becomes solid once chilled and can help thicken the mixture further if you prefer more of a mousse consistency.
I use maple syrup as the sweetener of choice, as I love how it gives the pudding a butterscotch-like flavor, which pairs so nicely with the bananas. You can substitute honey or regular cane sugar if that’s what you have on hand.
Another fun addition is a splash of booze! Rum or whisky can kick up the pudding even further. I’ve also made a cooked banana foster compote topping that is a little extra effort but makes the dairy-free banana pudding extra special.
In this version, I serve the gluten-free banana pudding cups with another drizzle of syrup on top and some coarse sea salt. You can also add dairy-free coconut yogurt or whipped cream for more creamy texture.
Finally, I’ve made the gluten-free wafers optional in this recipe. Nilla wafers are the traditional ones used, but you can find substitutes like these vanilla wafers that are gluten-free. I do think that crumbled at the bottom and on top gives the pudding a wonderful crunch if you can find them. Otherwise, you can skip! And, of course, if you’re NOT gluten-free just use the regular kind.
Read on for this dairy-free banana pudding with coconut milk!
With health and hedonism,
Phoebe
Dairy-Free Banana Pudding with Coconut Milk
This homemade dairy-free banana pudding skips the store-bought mixes but takes only 15 minutes to whip up on the stovetop. Coconut milk and cornstarch thicken the pudding into an ultra-creamy, rich mouthful – gluten-free wafers are optional!
Servings 8
Ingredients
- Two 15-ounce cans coconut milk full fat
- 6 large egg yolks
- 1/2 cup maple syrup plus more for serving
- 6 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 3 medium ripe bananas divided
- 1 cup gluten-free wafers optional, for serving
- Coarse sea salt for serving
- Dairy-free yogurt whipped cream or sour cream (optional, for serving)
Instructions
Fill a large pot with a few inches of water and bring to a simmer. Select a large heatproof mixing bowl (ideally metal or glass) that fits snugly in the pot but doesn’t sit so deep that it touches the water.
In the selected mixing bowl, whisk together the coconut milk, egg yolks, maple syrup, cornstarch, vanilla, and salt until smooth. If there are any lumps of starch, don’t worry, they’ll be taken care of when the custard thickens.
Thinly slice 2 of the bananas and divide between 8 shallow glasses or ramekins. You can also use a 2-quart casserole dish for 1 big pudding. If using the gluten-free wafers, add a few to each glass with the bananas.
Place the mixing bowl with the dairy-free pudding mixture over the pot of simmering water—reminder, it should fit snuggly to lock in the steam, and not be touching the water. If the bowl is making contact, choose a smaller pot or pour out some of the water.
Cook the egg mixture over medium heat, whisking constantly, until thick, just shy of pudding texture, 10 to 15 minutes. Adjust the heat as needed – you should start to see progress around minute 5. Once thickened enough to nicely coat the back of a spoon, remove the bowl from the heat. Allow the mixture to cool slightly so it’s not scalding to the touch. Just whisk it if any film forms on the top.
Pour the homemade dairy-free pudding mixture over the bananas and wafers in the prepared glasses. Refrigerate until cool, at least 1 hour or overnight.
When ready to serve, slice the additional banana. Top each pudding cup with a dollop of yogurt or whipped cream (if using), followed by a few banana slices, a gluten-free wafer (if using), a drizzle of maple syrup and some coarse sea salt.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!